Wash the mini cabbage and cut it in half.

Also trim spinach, wash it clean, drain and tear it apart one at a time.

Season the mini cabbage and spinach. Sprinkle with salt and pepper.

Sprinkle smoked paprika powder with olive oil. And then keep it in the refrigerator for a while!!!

It's the sirloin part of the second grade of Korean beef. After buying it, put it in the refrigerator, take it out 2 days later, and spread salt, pepper, and olive oil evenly. Lastly, to make it smell like smoked, apply smoked paprika powder evenly to the front and back, then put it in the refrigerator and let it ripen for a while.

Make steak sauce when it's ripening. Add it with gin@wine and bring it to a boil. In a word, it's to boil down. For your information, the price of gin@wine was 2,990 won at the supermarket.

When it boils up, add butter to it. And boil it down over low heat. Then a simple and sweet and sour steak sauce is completed.

I'm going to complete the garnish that I put to sleep. Heat the pan and do not add oil. Since olive oil has been added to the contents themselves, stir-fry it on its own. Stir-fry quickly over high heat. Spinach cooks quickly, so take out the spinach first. Stir-fry the mini cabbage a little more.

Place stir-fried mini cabbage and spinach garnish on a plate. Next to it is a salad with sliced persimmons in a young leaf vegetable. The sauce was sprinkled with balsamic glaze.

Finally, I'm going to cook the steak. Add salt, pepper, olive oil, and smoked paprika powder, take out the sirloin balls that were marinated and oil a heated pan. I'm going to grill it. I'd like it grilled over high heat.

When one side is well-baked and turns gray, turn it upside down and bake.

And I also grill the flesh of the flesh and shrimp. The flesh and shrimp are also seasoned with salt and pepper.

When it's fully crispy on one side, put the butter in here, turn the meat upside down, and cook it again. It's a life-threatening fire. Continue to sprinkle melted butter on the meat using a spatula as it roasts. When spraying, hold the handle of the pan so that the butter is pushed to one side, and then sprinkle the amount so that the spatula does not burn and the pan is not damaged.

First, put the cooked flesh and shrimp next to the plate. Garnish and salad are on the side.

When grilling steak, poke it in the middle using chopsticks. And when you put the chopsticks on your lips, if you think it's cold, it's not fully cooked yet. If you think it's lukewarm, it's medium rare. And if you think it's warm, it's medium. If you think it's hot, it's Walden. We grilled it in a medium-rare. You might think it's too burnt on the outside, but it's definitely not. This is what Chef Choi said, the crust of the meat. If you cut the insides, you'll see a completely.

Let's cut the sirloin steak of the second grade of Korean beef. It became a truly ripe medium rare. The outside is grayish well-cooked meat and the inside is rare and reddish. The outside is crispy. It's very, very well cooked. I've grilled steak a lot, but this time it's cooked to your taste.

Place the sliced steak on the side. This amount is not for one person, but for two people.

And if you sprinkle the steak sauce that you made, a perfect plate of steak is completed. It's a taste that goes well with the sour and sweet sauce that goes well with oily meat.